Ingredients
Scale
- 150 g All-purpose flour
- 20 g Dutch cocoa powder
- ½ tsp + ¼ tsp Baking powder
- 1/8 tsp Baking soda
- 150 g Sugar
- 2 Egg (medium size)
- 45 g Oil
- 60 g Milk
- 60 g Sour cream
- 42 g Melted unsalted butter
- 1 tsp Vanilla essence
- Melted dark couverture chocolate, as required
Instructions
- Prepare a 20 cm X 9.5 cm rectangular loaf tin by greasing it with oil and placing a piece of butter paper at the bottom. Also, preheat your oven to 180° C or 350° F (OTG mode: lower rod + upper rod + fan).
- In a bowl, mix egg and sugar until sugar dissolves a little.
- After mixing egg and sugar, add all the liquid from the oil, followed by sour cream, milk, melted butter and vanilla essence. Mix everything properly.
- In the same bowl, sift in the dry ingredients, which are all-purpose flour, Dutch cocoa powder, baking powder, baking soda, and salt. Sifting the dry ingredients will make the batter smooth and lump-free. Mix again until you get a smooth and chocolaty batter.
- Pour the batter into the prepared tin and bake it at 180° C or 350° F (OTG mode: lower rod mode only) for 30 – 35 minutes or until the toothpick inserted in the middle comes clean with a few soft crumbs sticking to it.
- After baking, let it cool down completely before de-molding the cake.
- Once cooled, de-mold it using a palette knife.
- Then, drizzle melted dark couverture chocolate using a piping bag.
- Prep Time: 10 to 15 minutes
- Cook Time: 30 to 35 minutes